In a medium bowl, beat eggs slightly.

Add buttermilk.

Beat with a whisk or with electric mixer on low speed until just blended.

Add flour, sugar and cocoa, beating with whisk or with electric mixer on medium speed until smooth.

Beat in melted butter.

Let batter stand about 1/2 hour at room temperature.

If kept longer before cooking, refrigerate.

Stir batter with a spoon.

Cook crepes on upside down crepe griddle or in traditional crepe or omelet pan.

As each crepe is cooked, stack in a covered dish or pan to keep warm and moist.

Prepare Cherry Filling.

Spoon onto warm cooked crepes.

Fold sides over filling, envelope-style.

Spoon sour cream on top.

Sprinkle with grated chocolate.

Serve immediately.

Cherry Riling: Drain cherries, reserving 1/3 cup juice.

In a medium saucepan, combine powdered sugar and cornstarch.

Stir in liqueur and reserved cherry juice.

Add drained cherries.

Stir constantly over moderate heat until slightly thickened.